Sausage & Bean Casserole
This one-pot sausage casserole recipe can be made with either venison or wild boar sausages and your favourite bean. It is a simple and tasty dish, with fennel seeds providing additional flavour.
- Prep Time: 15 minutes
- Cook time: 30 Minutes
- Serves: 2-3 people
- 1 tbsp olive oil
- 6 venison sausages or wild boar sausages
- 1tsp fennel seeds
- 2 red onions sliced into thin half moons
- 1 red pepper deseed and finely cut
- 2 clove garlic minced
- 400g chopped tomatoes
- 350ml chicken stock
- 1tbsp balsamic vinegar
- 1tsp dried mixed herbs
- ¼tsp sugar
- 400g borlotti beans rinsed and drained - or try any other favourite bean
- 10g parsley
- Salt and pepper to taste
- Heat the oil in the casserole pot, brown the sausages on all sides and then remove them and set aside.
- Add the fennel seeds and fry for 30 secs before adding in the onions, peppers and garlic and sautéing for about 8 minutes or until softened.
- Return the sausages to the pan, followed by the tomatoes, stock, balsamic vinegar, herbs and sugar, bring to the boil then simmer uncovered for 25 minutes.
- Add in the beans and simmer for another 5 mins before adjusting the seasoning and removing from the heat.
Thank you to Suffolk food blogger Bintu from Recipes from a Pantry for sharing this recipe with us.
Vindaloo is infamous for being the most fiery curry one can order at the curry house. However, traditionally this Goan dish of strong Portuguese influence is tangy, rich and warming. Using diced venison instead of typical lamb or chicken, this dish is packed with flavour rather than off-the-richter scale heat from chilli alone.
Wild Boar Goulash
Goulash is a hearty stew of meat and vegetables, typically seasoned with paprika. The dish originates from Hungary and is ideally suited to our diced wild boar.
Spiced Plum and Venison Salad
Try this dish in late summer or autumn, when British plums are sweet and full of flavour. Poached with cinnamon, cloves and juniper berries, they’re a heavenly accompaniment to tasty and tender wild venison loin, along with crunchy walnuts and fresh green salad leaves.